Name: CINNAMON STREUSEL MUFFINS
Ingredients: 2 cups LC Cake flour; 1/2 cup sour cream; 1/3 cup coconut oil or melted butter (I used half each); 2 eggs; 1 tsp vanilla; 3 Tbsp LC-White Sugar Sweetener; 1 Tbsp LC- Brown Sugar Sweetener; 1 tsp baking soda; 1 tsp cinnamon; pinch of salt

CINNAMON STREUSEL MUFFINS

Category: Breakfast

Ingredients

Scale

2 cups LC Cake flour
1/2 cup sour cream
1/3 cup coconut oil or melted butter (I used half each)
2 eggs
1 tsp vanilla
3 Tbsp LC-White Sugar Sweetener
1 Tbsp LC- Brown Sugar Sweetener
1 tsp baking soda
1 tsp cinnamon
pinch of salt

Instructions

Preheat oven to 350 degrees F.
In a bowl, mix sour cream, egg, and vanilla together.
Add coconut oil and blend. Add dry ingredients (1¼ Cups LC-Cake Flour) to wet, and blend well.
Prepare a cupcake/muffin tin with cupcake liners or use silicone cupcake baker.
Spoon batter about 3/4 full.
To make the crumb topping, Combine 3/4 cup of LC Cake Flour, 3 TBSP of melted butter, 1 tsp Cinnamon and /3 cup LC-Sweet Brown.
Mix all together until they come to crumbs, sprinkle over muffins.
Bake for about 25 minutes, or until the center is firm to touch.

Find it online: https://www.lowcarbfoods.com/community/recipes/cinnamon-streusel-muffins/